Thursday, March 26, 2015

Not all of the diseases we vaccinate children for are serious or appropriate. Many of them are a matter of inconvenience and some are for manufactured epidemics: Hep B, HPV, chickenpox, flu. This isn’t to minimize the rare adult or child death from chickenpox but that number is 1/40th of the deaths from vaccine-induced SIDS.

True herd immunity is based on animals that naturally acquired viral disease.Oftentimes immunity comes from eating the herd members that died from the disease or putting their diarrhea into feed. Farmers know that herd immunity isn’t based on vaccination.

You are not really vaccinating your newborn child for the benefit of your neighbors. You are vaccinating out of fear of your child dying of a disease, which makes you just as much of a “selfish a-hole” as the “anti-vaxer” who is looking out for their own child. And that’s fine, but you should at least admit it.

It isn’t even possible to attain immunity to bacteria. They evolve too fast to keep up with, which is why the FDA and the CDC blame vaccine failure, not the unvaccinated, for pertussis outbreaks. Go ahead and click all over the CDC website and let me know where they blame unvaccinated children for the recent rise in pertussis infection.

Unvaccinated children are not carrying bacteria and viruses that vaccinated children don’t carry. They all carry the same germs and they all can get susceptible people sick.

Coming into contact with a “germ” doesn’t guarantee you will get sick. We are bombarded with bacteria and viruses all day long. People who get sick are those who have malfunctioning or immature immune systems, such as people who eat fake food, genetically modified food, have wrecked gut bacteria, take antibiotics or steroids, suffer from extreme stress, and children under the age of 3 who have immature immune systems. Children are supposed to get sick a few times a year; it’s how they strengthen their immune systems for adulthood.

The vast majority of children with the new “normal” autoimmune diseases are vaccinated: asthma, allergies, and eczema. The vast majority of completely unvaccinated children do not have these chronic illnesses. Yes, there are a few unvaccinated autoimmune kids that were born to unwell mothers, or received antibiotics at a young age, or who were particularly vulnerable to the effects of pesticides and GMOs, but those kids are the rare ones. There is a reason that no study of the unvaccinated has been done in America.

The long-term safety of the current vaccination schedule has never been tested. I don’t have a link for this one because it’s impossible to prove a negative, but Congressman Posey has been trying to get one done for years.

Vaccines are not tested for safety against a true inert placebo. They are tested against other vaccines that are already deemed safe, or they are tested against aluminum. Never just saline.

The real danger to immunocomprised children on chemotherapy is the shedding of live vaccines, not unvaccinated children. This includes FluMist, Rotateq, the MMR and the chickenpox vaccines. Both St. Judeand Johns Hopkins warn patients to stay away from recently vaccinated children. Notably absent from that list is staying away from the unvaccinated.

Vaccine injury isn’t really all that rare and it certainly isn’t a nice convenient “one in a million.” When, within hours or weeks of vaccination, a child has seizures, lethargy, can no longer suckle, maintain body temperature, is struggling to breathe, goes unconscious, has a high-pitched cerebral scream, quits speaking, begins banging the head, has days or weeks of diarrhea, develops food allergies, eczema, asthma, diabetes, or arthritis, that child is vaccine injured. You’d better get used to it because they are everywhere.

Not all autistic children are quirky and super advanced in a favorite subject area. One quarter are non-verbal, many are never potty-trained, and one third have seizures. Many are never able to show their parents how much they love them, much less advance to 12th-grade math at 8 years old.

It is a fallacy to say that you’d rather have an autistic child than a dead one. Autistic children die all the time from seizures, bowel disease, brain damage, and drowning. The mortality rate of autistics is twice that of the general population.

Most “anti-vaxers” already vaccinated at least one child. They trusted their doctors and sacrificed one for the herd. Maybe “former-vaxers” is a more accurate term.

Less than 1% of the population of today’s children are completely unvaccinated. You are really chasing a minute amount of people and playing it up like it’s an epidemic. Get a hold of yourselves.

Most childhood vaccine exemptions are for the infant doses of Hepatitis B. Call any preschool that accepts exemptions and they will tell you that. This “10-15% of parents who don’t vaccinate” flaunted in the media are parents who wanted to wait a few years before giving their kids a vaccine for a sexually transmitted disease. Not pertussis, not measles. Hepatitis B.

The medical establishment is responsible for killing over 400,000 people per year. That is a fact. It is mind-boggling that this same establishment commands us to inject our newborns with vaccines and we are to trust them without question.

The Vaccine Injury Compensation Program was created to protect public health policy and the national vaccine program. It was not created to actually assist parents of vaccine injured children in being compensated and it is failing at doing that anyway.

Pharmaceutical medicine is a business, from cradle to grave. They do not have your, or your child’s, best interest at heart. That is indisputable.

f you visit the doctor with a viral infection like the flu, a sore throat or an ear infection, there is no need for a prescription for antibiotics. In fact, it’s widely recognized that antibiotics may be over-prescribed in the US, and that fact can contribute to antibiotic resistance. Antibiotic resistance is a situation in which the bacteria actually resist the antibiotics and continue to cause harm within the body. According to the Centers for Disease Control and Prevention (CDC), at least 2 million people each year are infected with bacteria resistant to antibiotics. Of that 2 million, at least 23,000 people each year die as a result of the antibiotic resistant bacterial infection.
There are, of course, many situations in which antibiotics are appropriately prescribed. When taken correctly, these antibiotics (such as Azithromycin, Amoxicillin or forms of Penicillin) are effective at treating bacterial infections. Before heading to the doctor and requesting a prescription, though, there are natural antibiotics you can try that do not require a prescription.

1. Echinacea

Echinacea can be purchased over-the-counter at most health food stores and pharmacies. Because it contains alkylamides, Echinacea supports your immune system and can ward off infections. In addition, it contains phenols, which are excellent for your health and act as antioxidants.

2. Garlic

Consuming garlic promotes a healthy immune system in the first place, but it also boasts specific properties that make it well suited as a natural antibiotic. Garlic contains allicin, which is the component that gives the spice its pungent odor. In addition, it also kills harmful bacteria.

3. Manuka honey

Honey is a health powerhouse, and one particular variety from New Zealand is also a natural antibiotic. Manuka honey is produced specifically by bees that pollinate the manuka bush. This particular variety of honey contains a high concentration of methylglyoxal, which gives it antibacterial properties. It is so powerful that it has also been used topically to treat wounds and skin infections. (Note that all honey has some methylglyoxal and therefore antibacterial properties, but this particular variety has a higher concentration of the compound.)

4. Goldenseal

Goldenseal can soothe sore throats and help with digestive issues that lead to diarrhea. Particularly, this herb helps when applied to the mucous membranes located in the area of infection. Historically, Native Americans used goldenseal to remedy a number of conditions including respiratory or urinary tract infections. Today, you can find it at your health food store or pharmacy.

5. Oregon Grape Root Extract

Oregon Grape Root Extract is an herbal remedy that has antibiotic qualities because it contains berberine. Berberine can stop bacteria from sticking to your intestine or urinary tract. It is also used to treat stomach ulcers and to cleanse the bowels. You purchase Oregon Grape Root Extract and use it to make a tea, or you can consume it in capsule form.

6. Andrographis paniculata

Andrographis paniculata (Andrographis) is a powerful bacteria-fighting agent found in nature. It is traditionally used in Chinese medicine. Andrographis is used to treat issues involving your upper respiratory system, sinuses and the common cold. In addition, it can help fight fever, fatigue and sore throat. Andrographis can be found in capsule form (most commonly consumed) or powder form, and both can be purchased at your health food store.

7. Colloidal Silver

Colloidal silver has bacteria-fighting properties when used topically. Do not ingest this compound, as it could cause internal damage. Use colloidal silver to treat ear and skin infections.

8. Ginger

Fresh ginger has been shown to have an antibiotic effect when combatting some foodborne illnesses like salmonella. As a natural antibiotic, consuming fresh ginger after eating raw fish or simply a food that did not agree with your stomach can help stave off potential negative digestive ramifications.

9. Turmeric and Cayenne Pepper

Cayenne pepper can help rid your system of toxins, while turmeric is a natural antiseptic and antibacterial. Sprinkle a combination of these spices onto your food if you’re beginning to feel ill.

10. Vitamin C

Vitamin C is known for its health-inducing qualities. As a natural antibiotic, Vitamin C plays a large role in the development of white blood cells in your body. When white blood cell production is increased, so is your body’s ability to fight infection. You should consume a large amount of Vitamin C for maximum effectiveness. Vitamin C can be purchased as a supplement and is found in citrus fruits, among other foods.

Sucralose, marketed under the brand name Splenda, is a best-selling artificial sweetener around the world. (In the European Union, sucralose is also known under the additive code E955.)
It has been nearly eight years since I published my concerns about Splenda in my book, Sweet Deception. Since then, evidence continues to support the concerns I had back then.
Splenda is found in tens of thousands of processed food products sold in 90 different countries, many of which are specifically marketed to those seeking to either lose weight or manage their diabetes.
Mounting research, however, shows that not only does it tend to worsen both of those problems, but it's also associated with an array of other troublesome side effects.
The Web site www.TruthAboutSplenda.com lists a variety of consumer complaints from Splenda consumption, many of which mimic other health conditions. Some of the most commonly reported adverse effects include:

Gastrointestinal problems

Seizures, dizziness, and migraines

Blurred vision

Allergic reactions

Blood sugar increases and weight gain

But that's not all. Now, an in-depth scientific review1, 2 of sucralose published in the Journal of Toxicology and Environmental Health3 reveals an extensive list of safety concerns, including toxicity, DNA damage, and heightened carcinogenic potential when used in cooking.
It also blows a huge hole in the argument that Splenda is a good choice for diabetics and/or those seeking to lose weight.

Sucralose—NOT Safe for Cooking After All

The featured report came to several important conclusions—all of which challenge the "generally recognized as safe" (GRAS) status of sucralose. Of primary concern is that sucralose is not an inert substance.
When heated, it releases chloropropanols, which belong to a class of toxins known as dioxins. One of the selling points of Splenda is that it remains stable when heated, making it well-suited for cooking and baking, but these findings refute such claims. (Many other artificial sweeteners, such as aspartame, are not recommended for cooking purposes as they're known to break down in high temperatures.)
As reported by Sayer Ji at GreenMedInfo.com,4 research now shows that sucralose starts breaking down at 119 degrees Celsius; 180 degrees Celsius causes it to degrade completely.Dioxin is a waste product of incineration, smelting, chlorine bleaching, and pesticide manufacturing, and its well-documented health effects include cancer and endocrine disruption. In fact, dioxin, which was a toxic component of the Agent Orange used to defoliate jungles during the Vietnam War, is easily one of the most dangerous chemicals known to man.
Another study5 published in October also expressed concern over the chlorination reactions that occur when sucralose is cooked in stainless steel cookware, generating highly toxic compounds, including dioxins6 and polychlorinated dibenzofurans (PCDFs).

Recent animal research also suggests a link between Splenda consumption and an increased risk of leukemia.7 Based on such research, the time is more than ripe for the US Food and Drug Administration (FDA) to reconsider the GRAS status of sucralose...

Sucralose Also Destroys Your Gut Health

The featured review also concluded that sucralose destroys gut bacteria. (In fact, animal research8 published in 2008 found it could kill as much as 50 percent of your microbiome.)
This is very important, as anytime you destroy healthy intestinal bacteria, you open yourself up to unfriendly micro-organisms that can cause health problems. Your immune system, which is imperative for general health, is dependent on healthy gut flora, so the idea that this artificial sweetener may destroy up to half of all your healthy gut bacteria is disconcerting to say the least.
Worse yet, sucralose appears to target beneficial microorganisms to a greater extent than pathogenic and other more detrimental bacteria. And remarkably, according to one study, these adverse effects on gut microbiota remained even after a three-month long recovery period...
Early studies, upon which its approval was based, claimed that sucralose would simply pass unchanged through the human gastrointestinal tract, but more recent investigations show that it is indeed metabolized in your gut. And, as reported in the featured review, "the identity and safety profile of these putative sucralose metabolites are not known at this time."

Diabetics Beware...

The third issue is of particular importance for diabetics, who tend to use artificial sweeteners to manage their condition.9 Alas, both animal and human studies showed sucralose alters glucose, insulin and glucagon-like peptide-1 (GLP-1) levels. A related study published in the journal Diabetes Care10 in September came to a virtually identical conclusion. Compared to the control group, obese patients using sucralose experienced a greater incremental increase in peak plasma concentrations, a greater incremental increase in insulin and peak insulin secretion rate, along with a decrease in insulin clearance. According to the authors:

"These data demonstrate that sucralose affects the glycemic and insulin responses to an oral glucose load in obese people who do not normally consume non-nutritive sweeteners."

Toxicological Issues Still Need to Be Addressed

According to the featured review, there are "numerous toxicological issues regarding long-term exposure to sucralose" that remain "unresolved." This includes:

The paper also notes that the acceptable daily intake (ADI) set for sucralose may in fact be hundreds of times too high to ensure safety! According to more recent research, the no-observed-effect-level (NOEL) in rats' gut bacteria is actually 454 times lower than earlier studies showed. If the biological effects of sucralose are similar in both rats and humans, then you could experience health effects even if you consume sucralose at levels well below the ADI. Also consider this:

"Sucralose is classified by the FDA as safe for human consumption as a food additive. The FDA stated that their decision was based upon results from 110 animal and human studies of the effects of sucralose. Of the 110 studies, two were on human beings, with one being a four day trial by the manufacturer,"The Examiner reports. [Emphasis mine]

I might also add that these two studies consisted of a combined total of 36 people, of which only 23 people actually ingested sucralose, and the four-day trial looked at sucralose in relation to tooth decay, not human tolerance! Sadly, if you're a long-term Splenda user, you're actually acting as a human guinea pig, as no one knows what happens when humans consume this substance for long periods.
If you look through the research literature, you'll find that only about 10 percent of the studies involving sucralose have anything at all to do with safety. In fact, eight years ago when I wrote the book Sweet Deception, in which I expose the many concerns related to the consumption of artificial sweeteners, there were only 15 studies relating to the safety of sucralose, and 13 of them were funded by the company that makes Splenda, leaving enormous room for conflict of interest.

Industry Funded Studies FAR More Prone to Miss Safety Concerns

If you believe a company can be trusted to perform independent safety studies for their own products, consider the following example. In 1996, Dr. Ralph G. Walton reviewed 165 studies on the widely used artificial sweetener aspartame, discovering a remarkable discrepancy between study results and their source of funding. Of the 165 studies, 74 had industry related funding and 91 were independently funded. Of those:

Dr. Walton also pointed out that of the seven remaining non-industry funded studies that supported aspartame's safety, six were done by the FDA, and the seventh was a literature review of mostly industry sponsored research.11 Considering the long-standing revolving door between various industries and the FDA, it's questionable as to whether an FDA study can be considered truly "independent," even though they were counted as independent in Walton's review. If you give that concern any merit, you'd essentially be looking at 100 percent of industry related studies claiming aspartame to be safe, and 100 percent of independent studies flagging some sort of health concern!
This is truly powerful documentation of the influence of corporately sponsored trials on safety or any other potential complication that can occur. This type of funding bias is a fatal flaw in the system, because in order to receive FDA approval, the product is not required to undergo any kind of independent study. If you're in the US and want to take some action on this issue, you can follow The Examiner's suggestion12 to contact Senators Sherrod Brown13 and Rob Portman14 and ask them to fund proper, independent safety studies on the artificial sweeteners sucralose and aspartame. They also recommend contacting Speaker of the House, John Boehner,15 and Congressmen Pat Tiberi,16 and Steve Stivers17 to support such research.

Prevalence and Diagnosis of Sucralose Sensitivity

Unfortunately, the adverse effects of sucralose are oftentimes misdiagnosed or overlooked entirely as the side effects are so varied and mimic common ailments. The following are common symptoms, usually noticed within a 24-hour period following consumption of a Splenda product:

One of the best things you can do if you suspect you may be suffering from a sensitivity is to do an elimination challenge. Simply remove all sources of sucralose from your diet and see if your symptoms improve over the next several days. If the symptoms dissipate, then you probably have your answer. To double-check, reintroduce a small amount of sucralose and see how you react over the next 24 hours.
Keep in mind that if you've been using Splenda for some time, gastrointestinal problems and related health issues may take three months or longer to improve, as mentioned above. I would strongly suggest reseeding your gut with healthy bacteria to speed up the healing process. Your best bet is to regularly consume traditionally fermented foods such as fermented vegetables. Alternatively, use a high-quality probiotic supplement.
If you suffer side effects from an artificial sweetener like sucralose (Splenda), then avoidance is your only recourse. You'll need to be very vigilant about reading labels to ensure you're not accidentally buying foods that contain it. Keep in mind that diet foods are not the only products that contain sucralose. A wide variety of "regular" products can also contain it, and sometimes in combination with other artificial sweeteners.

Splenda Is Not a Safe and Healthy Alternative to Sugar

Splenda is made from sugar, but chemically it's more similar to DDT. Mounting research shows there's a veritable laundry list of health concerns associated with it, from destroying your gut health to promoting diabetes and cancer. Truly, you're consuming it at your own risk, as FDA approval is NOT a guarantee of safety... As stated by Sayer Ji:18

"Chlorinated compounds like dioxins and DDT are notorious for being both highly toxic and resistant to breaking down once released into the environment, which is why they are classified as 'persistent organic pollutants.'

Splenda was launched in 2000 with tagline 'Made from sugar, so it tastes like sugar,' until it retired this slogan in 2007 after settling with its rival, Merisant Co., the maker of Equal, who accused the makers of Splenda of intentionally confusing consumers into thinking its product was more natural and healthier than other artificial sweeteners. Long gone are the days that this artificial sweetener can be marketed as natural, safe and a healthy alternative to sugar."

Nail fungus also known as onychomycosis is a very common problem among men and women of any age. Although nail fungus usually occurs on toenails, this unpleasant occurrence can also appear on the hands. Many people don’t pay much attention to this problem because they don’t know that nail fungus can lead to some serious health problems.

In order to eliminate nail fungus you don’t have to use some expensive pharmaceutical remedies or take some medical treatment, you can do this in your home by using some of the many nail fungus home remedies.

Nail Fungus Home Remedies

Baking soda has strong alkaline properties which can be used against nail fungus. Baking soda won’t remove fungus, but it will stop its growth and spreading.

Mix baking soda and warm water (2:1 ratio) and create a paste. Put the paste on the affected area with a piece of cotton. Leave the paste for about 25 minutes and remove it. Repeat this procedure two times a day for 30 days.

Mix 4 tablespoons of baking soda, three cups of water and one cup of white vinegar. Put your feet in this mixture for about 20 minutes and use paper towels to pat dry your feet. Repeat the procedure twice a day for 30 days.

Oregano oil is known for its antifungal and antiseptic properties, so you can expect results very fast.

Take same amounts of oregano oil and virgin olive oil and mix them. Use a piece of cotton to apply the mixture on the affected area and leave it like that for about ten minutes. After that, scrub the first layer of the nail with a toothbrush. Once you are finished use lukewarm water to clean the nail. Perform this procedure once a day for about 3 weeks.

Take same amounts of apple cider vinegar and Listerine and mix them. Use a pad of cotton and soak it in the solution. Put the pad on the nails. Use a tape to wrap the cotton. Wait for about 45 minutes and after that use a toothbrush to scrub the nail. Use this home remedy on a daily basis for one month and the fungus will be removed.

Garlic among other benefits,is rich in ajoene compound, a compound with excellent antifungal properties.

Take eight garlic cloves and crush them. After that, add them in lukewarm water in order to create nice foot bath. Put your hand or feet in the solution for about 30 minutes. Wipe the moisture and put some petroleum jelly on the nails. Use this remedy for 15 days in a row (once a day) and you will remove nail fungus completely.

There is another remedy that involves garlic that can be quite useful too. Crush three garlic cloves and mix them with olive oil. Massage the area with a cotton ball soaked in the mixture. After a couple of minutes, wrap the cotton ball with a tape on the affected nails. Leave it like that for few hours and then clean the area with water. Use this remedy for several weeks in a row once a day.

Heart failure is a leading cause of death in the United States. It’s caused when the heart does not pump blood effectively to meet the body’s oxygen demands. Symptoms may include cough, swelling, weakness, and difficulty breathing.

Coenzyme Q10 (CoQ10) can help people with congestive heart failure, improving the heart’s pumping ability and even reducing the need for medications.

CoQ10 Reduces Cardiac Deaths by 50%

Scientists recruited 420 heart failure patients with later stages of heart failure (III and IV) and monitored their condition for two years. These patients were assigned to take 100 mg of CoQ10 three times daily or a placebo. They were tracked for major cardiovascular events which is basically a heart-related emergency.

According to the results, CoQ10 supplementation decreased the risk of major cardiovascular events by 50%. And half as many patients died in the CoQ10 group (18) compared to the placebo group (36). Hospitalizations also decreased significantly.1 In heart failure studies, this is the first compound to produce such a pronounced effect in over a decade. The lead investigator recommended CoQ10 as part of standard treatment for heart failure patients.

All Heart Failure Patients Should Consider Taking CoQ10

CoQ10 is found in almost every cell in the human body. Its “job” is to convert food into energy. The heart needs a continual source of energy in the form of CoQ10 to work optimally.

Research shows individuals with heart failure have decreased levels of CoQ10 in their bodies and suffer worse outcomes.2-3 These patients often take cholesterol-lowering drugs called statins which can further deplete levels.

CoQ10 improves breathing, exercise capacity, decreases chest pain, and improves the quality of life of heart failure patients without significant side effects.2, 4-6 Considering the results of this present study and other clinical trials, it only makes sense that heart failure patients consider adding this to their daily regimen.

Tuesday, March 17, 2015

With flu season upon us and serious new viruses like Enterovirus D68 making the rounds, keeping blood levels of vitamin D at optimal levels can be truly lifesaving especially for children and the elderly.
Flu is actually vitamin D deficiency disease, not a happenstance occurrence in your life because you didn’t get a flu shot or sat next to a coughing person on the train to work.
Dr. John Cannell of the Vitamin D Council and one of the most preeminent Vitamin D researchers in the world today, has identified that vitamin D helps produce the antimicrobial peptides that protect against the flu. This is why people are more prone to the flu in winter when Vitamin D producing sunshine is minimal or nonexistent at some latitudes, or people are too bundled up to get enough skin exposed in the first place.Bolstering Dr. Cannell’s suggestion that vitamin D deficiency is why people get the flu, a study published in the journal Nature Immunology further explains how vitamin D protects us by properly activating T cells, an important part of the immune system:

“When a T cell is exposed to a foreign pathogen, it extends a signaling device or ‘antenna’ known as a vitamin D receptor, with which it searches for vitamin D.
This means the T cell must have vitamin D or activation of the cell will cease. If the T cells cannot find enough vitamin D in the blood, they won’t even begin to mobilize.”

This is troubling given that vitamin D levels were reported by the Archives of Internal Medicine in 2009 to have plummeted for every single age, race, and ethnic group in the United States over the past two decades.
Vitamin D deficiency is such that it can lurk unnoticed until it is too late and you are already sick. Another challenge is that it takes time, usually at least several weeks, to raise vitamin D levels and so a few days of taking supplements is not going to cut it especially if you have a serious deficiency challenge to overcome or already have the flu.
Below are 10 signs that vitamin D is likely a problem and potentially a serious deficiency that needs to be addressed immediately. If any of these symptoms are an issue for you, a simple vitamin D blood spot test that you can order online can verify that this is the case.
If low levels do indeed need to be addressed, the best whole food based supplement to bring vitamin D levels into optimal range without the danger of overdosing (like with prescription vitamin D drops) is fermented cod liver or skate liver oils (where to find).

1. Chronic Pain

Bone pain and chronic pain in general is a subtle symptom of serious vitamin D deficiency. Don’t take this symptom lightly! Get your vitamin D levels checked and address the problem.
A study conducted by Greg Plotnikoff, MD, senior consultant with the Allina Center for Health Care Innovations, makes the point. 150 people living in Minneapolis who came to a health clinic complaining of chronic pain were tested for vitamin D levels. Virtually every single one, 93%, suffered from extremely low vitamin D. “The group with the lowest levels of vitamin D were white women of childbearing age,” Plotnikoff says.

2. Muscle Weakness

Here’s a shocker most folks don’t realize: most muscle weakness issues are low vitamin D related. The National Institutes of Health reports that a person suffering from a vitamin D deficiency will have trouble with proper muscle function.

3. Psoriasis

This extremely common skin issue is an autoimmune disorder that many don’t realize can be vitamin D related. This nutrient plays an important role in the treatment of psoriasis. Psoriasis gets worse over time and spreads, so even if you only have a little spot on your elbow or knee, get your vitamin D levels checked and be sure to be taking a daily dose of fermented cod liver oil.

4. Constant Fatigue

Vitamin D is necessary for the body to produce energy. If you are constantly tired or must lean heavily on that morning cup of Joe to get going in the morning, best to play it safe and get your levels checked.

5. Depression

No, it’s not all in your head! Feelings of hopelessness can be related to simple nutritional deficiency. The Vitamin D Council reports that vitamin D is critical for the brain to produce the happy hormone seratonin. Some folks only suffer from depression during winter months, known as Seasonal Affective Disorder (SAD) which is caused by lack of sun exposure and hence vitamin D during this time of year.

6. Sweaty Head

This is quite possibly the weirdest symptom of vitamin D deficiency. Old time doctors apparently used to ask new mothers if their heads were sweatier than normal in order to pinpoint a lurking vitamin D deficiency as reported by NDHealthFacts. A sweaty head is also a subclinical symptom of rickets, possibly the most prominent and dangerous form of vitamin D deficiency in children.

7. Constant Respiratory Problems

This warning symptom is related to flu as a vitamin D deficiency disease. If low vitamin D puts people at risk for flu, it stands to reason they would be at risk for other respiratory problems too and possibly on a chronic basis. Studies have demonstrated that vitamin D protects against respiratory illness particularly in children, who require hospitalization most frequently due to bronchiolitis and pneumonia.
Scared of Enterovirus D68? The most proactive step you can take is to make sure your children are taking a daily dose of fermented cod liver or skate liver oil!

8. Hypertension and/or Cardiovascular Disease

My mother helped resolve serious high blood pressure issues with a daily dose of fermented cod liver oil. Her success in this regard is in line with the Vitamin D Council which recommends adequate vitamin D levels in order to avoid this silent, symptomless killer which afflicts 1 out of every 3 US adults (and 4 in 10 worldwide).
In addition, the National Institutes of Health has identified vitamin D deficiency as a risk factor which can lead to congestive heart failure.

9. Chronic Kidney Disease

Chronic kidney disease is a growing health concern and a primary and powerful predictor for premature cardiovascular disease.
Not surprisingly, given that cardiovascular disease itself indicates a likely vitamin D deficit, research indicates that those that suffer from chronic kidney disease are also D deficient in a big way.

10. You are an Infection Magnet

If you suffer from one infection after another, it is wise to get those vitamin D levels checked pronto. As described above, T cells which are an important part of the immune system, are properly activated by vitamin D. So, if levels are low or even undetectable, adequate and effective immune response to any infection in the body will be severely hampered.
Do you suffer from any of these 10 symptoms? If so, do you suspect a vitamin D deficiency? Did you already take action and get a blood spot test or start taking fermented cod liver or skate liver oil? What did you find out and what have your results been?
Sarah, The Healthy Home Economist

(NaturalNews) All throughout the media, vaccines are being thrust to the forefront as the only safe and effective way to prevent disease outbreaks. But the impetus behind this massive vaccination push, and what's driving some to call for mandatory compliance with it, is a series of elaborate lies that are being repeated over and over again to convince as many people as possible that there's no legitimate reason not to get vaccinated.

1) Mercury isn't in vaccines. When "angry as hell" mom Jennifer Hibben-White posted her ignorant rant on Facebook (which was later picked up by CBS News) chastising parents for avoiding vaccines because of mercury, declaring that it's "not in their vaccine," she made a complete fool of herself among those who've done their homework.

2) Herd immunity is required for vaccines to work. No matter what health authorities claim about so-called "herd immunity," there isn't a shred of credible evidence showing that it's a real thing. When it was first described and given a name, herd immunity was said to only be possible among those who contracted infections naturally.

As we recently pointed out, there have been repeated incidences of infectious disease outbreaks in populations that are 94% or more vaccinated, which is the official threshold for the supposed activation of herd immunity.

3) Vaccines are generally safe. This one is huge, and it's been disproven time and time again by both science (vaccine package inserts openly admit that vaccines cause a host of deadly health conditions) and whistleblowers like Dr. William Thompson from the CDC, who confessed last fall that his agency falsified data which, if honestly presented, clearly linked the MMR (measles, mumps and rubella) vaccine to autism.

4) Vaccines are the only way to improve immunity. You would think, based on how the media talks about human health, that the only way to stay free of disease is to repeatedly inject yourself with needles containing aborted human fetal tissue and toxic chemicals. But nothing could be further from the truth, as the immune system thrives when accompanied by strong nutrition, restful sleep and various other healthy lifestyle habits.

The Harvard Medical School has a lot to say about this, offering a basic framework for how to build strong immunity naturally. And within these guidelines, the school also warns that the golden calf of vaccines is flawed, as they sometimes inhibit an appropriate immune system response to infection.

And again, as it concerns the MMR vaccine, two scientists from Merck & Co. revealed in a False Claims Act filing that the vaccine isn't 95% effective as claimed, and that it actually promotes outbreaks of both mumps and measles.

Sunday, March 15, 2015

Introduction
Most people think that DNA damage is what causes a cell to be cancerous.
While it is true that cancer cells may have DNA damage, it is highly unlikely that DNA damage can cause any cell to become cancerous. In fact, the DNA damage is a result of the true cause cancer.
So let us discuss what really causes cancer.
There have been many discoveries about cancer in the past 125 years.
For example, William Russell (1852-1940), in 1890, discovered that there are microbes inside and outside of cancer cells.
Later it was discovered that the microbes inside cancer cells were “pleomorphic,” that is, they changed shapes and sizes depending on the pH inside the cancer cells.
In 1931, the Nobel Prize in Medicine was awarded to Otto Warburg for his discovery in determining that the defining characteristic of cancer cells was low “ATP energy” (ATP is made inside the mitochondria of cells and is called “adenosine triphosphate”).
In 1930, it was proven that if the microbes inside the cancer cells are killed, the cancer cells will REVERT into normal cells. This discovery was made by Dr. Royal Rife, a microbiologist who developed the use of “harmonic frequencies” to vibrate the microbes until they “exploded” and died.
Rather than winning a Nobel Prize for his discovery, Dr. Rife’s lab and inventory were destroyed by the combined consensus of the Food and Drug Administration (FDA) and the American Medical Association (AMA).
So why was Dr. Rife shut down? It was because his discoveries led to a 100% cure rate amongst his cancer patients. See www.rifevideos.com.
This might seem strange to most readers. Why would a cancer researcher be shut down for curing cancer?
It is assumed that conventional medicine and the pharmaceutical industry are diligently looking for the cures for cancer. Nothing could be further from the truth.
What they are looking for are massive, massive profits selling their patented chemicals (i.e. drugs).
Curing cancer is not on their agenda since that would cut into their profits.
So what exactly is the purpose of the Food and Drug Administration? The FDA is the “private police force” of the pharmaceutical industry. Their primary objective is to make sure that the profits of the pharmaceutical industry are protected, even if that means shutting down those who know how to cure cancer, such as Dr. Rife.
It is all about patents. Drugs made by the pharmaceutical industry can be patented. Frequency wave forms and molecules in Mother Nature cannot.
Patents are the main drivers of the war against natural medicine by the pharmaceutical industry, the FDA and the AMA. They are all “in bed” together.
The media is also part of this conspiracy. Medical doctors are intentionally glorified on television shows and advertisements manipulating the unwell to head for the doctor’s office.
The modus operandi of the media can be summarized by a person who was an expert in understanding propaganda techniques, namely Stalin.

“No one understood better than Stalin that the true object of propaganda is neither to convince nor even to persuade, but to produce a uniform pattern of public utterance in which the first trace of unorthodox thought immediately reveals itself as a jarring dissonance.”~ Alan Bullock, in Hitler and Stalin: Parallel Lives

When a person is diagnosed with cancer, they cannot run fast enough to their nearest oncologist. The media has done their job well.
So, even though researchers seeking natural cures for cancer today know much more about the disease than in the 1930’s, very few patients start their treatment with natural medicine.
The scientists at the Independent Cancer Research Foundation (ICRF) – a non-profit foundation investigating natural medicine – are the ones who discovered how the microbes inside cancer cells were partially blocking the ATP energy, as discussed below.
With this knowledge, they developed more than 25 natural cancer treatments targeting and killing the microbes inside cancer cells (as Dr. Royal Rife did), thus reverting them into normal cells.
They also use a new technological device, inspired by Dr. Rife’s equipment, which kills the microbes inside the cancer cells, known as the “High RF Frequency Device” according to the Cancer Tutor website (www.cancertutor.com). The Cancer Tutor website is the main ICRF website.

How Microbes Inside Cancer Cells Cause Cancer

So, let’s talk about how microbes inside the cancer cells partially block the production of ATP energy. This is the key to understanding many new cancer treatments.
First of all, let us look at what causes the ATP energy to be created in a healthy cell.Step 1: In a normal cell, glucose receptors allow glucose inside the cell.Step 2: In a 10-step chemical chain reaction this glucose is converted into pyruvate.Step 3: The pyruvate enters into the cell’s mitochondria (every cell has thousands of mitochondria).Step 4: The pyruvate is at the beginning of a chain reaction called the “Citric Acid Cycle” or “Krebs Cycle.”Step 5: About half-way through the Citric Acid Cycle, a second chemical chain reaction begins called the “Electron Transport Chain.”
These two cycles create most of the ATP energy in the cells.
Here is the key. Cancer cells have more glucose receptors than normal cells and 15 times more glucose than normal cells, though the microbes intercept most of the glucose. So, even though a cancer cell has far more glucose than a normal cell, less of this glucose gets inside its mitochondria than in a normal cell.
Thus, a cancer cell has lower ATP energy because it has less pyruvate and it has less pyruvate because it has less available glucose.

Does DNA Damage Cause Cancer?

So let us talk about why cancer cells may have DNA damage. The Virginia Livingston team of natural medicine cancer researchers discovered that one or more of the microbes inside the cancer cell penetrate the cell nucleus (where the DNA is located).
The DNA of the cancer microbes may “mix” with the DNA of the cell and modify the DNA of the cancer cell, causing DNA damage. This is the basis of “gene therapy” in conventional medicine.
But DNA damage is not what causes the cell to be cancerous. It is only a symptom of the presence of the microbes.
Cancer researchers, such as the American Cancer Society, are trying to fix the DNA damage. This is a total waste of time! But it convinces the general public that they are “looking for” a cure for cancer, when in fact they have no intention of “curing” cancer. Had they hired one of the ICRF cancer researchers they could have 25 cures for cancer in one week!
Many of the conventional cancer “research” organizations do a good job of pretending to look for cures for cancer, but in fact they have no interest in curing cancer at all.
This is the key: by killing the microbes inside the cancer cells, Dr. Rife was able to prevent the microbes from blocking the ATP energy. Once the microbes were dead, the cancerous cells were able to access their ATP energy and “reverted” into normal cells again!
The ICRF researcher who discovered how microbes block the ATP energy also developed about 25 different ways to kill these microbes while they are inside the cancer cells (the microbe is actually a bacteria – Helicobacter Pylori) thereby reverting the cancer cells into normal cells.
Here is one example of how the bacteria inside the cancer cell are killed. Let us consider the “honey and turmeric” protocol, which is part of the Dirt Cheap Protocol (that is its real name because so many cancer patients cannot afford some of the natural cancer treatments) on the Cancer Tutor website.
Cancer cells have more glucose receptors than normal cells and thus are attracted to honey. To some degree, honey can kill the microbes inside the cancer cells, but it is far more effective to mix the honey with turmeric (or some other herb which kills microbes) to eradicate these microbes.
Therefore honey becomes a “Trojan Horse” to get the turmeric inside.
Three different studies show that turmeric is the most effective herb at eliminating Helicobacter Pylori and the cells are reverted into normal cells.
The Dirt Cheap Protocol includes over a dozen other techniques that are synergistic with honey and turmeric because they are also designed to target and kill the microbes inside the cancer cells.
The Dirt Cheap Protocol can be found on the Cancer Tutor website (www.cancertutor.com) along with several other natural cancer treatments.
In addition, the Royal Rife technology, which also reverts cancer cells into normal cells, has been replicated and improved upon. On the Cancer Tutor website, the “High RF Frequency Protocol” is automated and performs everything the original Rife frequency generators did and much more.
In conclusion, natural medicine researchers use traditional methods (e.g. carrot juice with a little beet juice mixed in) as well as state-of-the-art technologies as a cure for cancer.
There are many natural medicine cancer clinics, some run by medical doctors who switched to natural medicine.
Further information can be found on the Cancer Tutor website.
- See more at: http://thetruthaboutcancer.com/what-really-causes-cancer/#sthash.Kv6UXXfb.dpuf

I would like to say that I have been on Virgin Coconut Oil for the past 2 months (4 tablespoons daily) and feel better than I have in a long time! My energy levels are up and my weight is down. I am never hungry anymore, and have incorporated a daily exercise routine & have lost 20 pounds. Paula (Coconut Diet Forums)

The above quote is quite typical of what we are seeing from those who are switching to Virgin Coconut Oil (VCNO) in place of less healthy oils in their diet. Many people are reporting that consumption of VCNO is bringing about increased energy levels, fewer cravings for carbs and sweets, and a more satisfied feeling of being “full” after meals.

Since beginning to use Tropical Traditions Virgin coconut oil, about 8 months ago, I have: experienced a noticeable increase in my energy, rid myself of cravings for carbs, cleared up my complexion (which has always been a problem) gotten the silkiest, most glorious hair from using it internally AND lost 16 pounds. This oil does all that it promises, and more! Sharon Elaine, author

So how does Virgin Coconut Oil provide these weight loss benefits?

Low-fat Diets Don’t Work

Before looking at the specific properties of coconut oil, it is helpful to understand that modern nutrition counsel has made a huge mistake in teaching that low-fat diets are healthy and lead to weight loss. For decades now we have been told to cut back on fat in our diet if we want to lose weight. Marketers of low-fat foods have championed this concept. So what has been the result? According to the US Center for Disease Control:

During the past 20 years, there has been a dramatic increase in obesity in the United States and rates remain high. In 2010, no state had a prevalence of obesity less than 20%. Thirty-six states had a prevalence of 25% or more; 12 of these states (Alabama, Arkansas, Kentucky, Louisiana, Michigan, Mississippi, Missouri, Oklahoma, South Carolina, Tennessee, Texas, and West Virginia) had a prevalence of 30% or more.

Health and Human Services Secretary Tommy G. Thompson stated ten years ago: “We’ve seen virtually a doubling in the number of obese persons over the past two decades and this has profound health implications. Obesity increases a person’s risk for a number of serious conditions, including diabetes, heart disease, stroke, high blood pressure, and some types of cancer.”1 Ten years later things are no better, but actually worse.

Obviously, low-fat diets have not helped Americans lose weight, as today nearly two thirds of all adults in the US are classified as obese. We’ve been told for years that we should avoid fat as much as possible. Some people have been on a torturous low-fat regimen, trying to avoid all fat in their diet. Now we are learning about the dangers of low-fat diets. Certain fats are necessary and even healthy, but which ones?

My name is Kelly, and I have been on a quest for health for several years now. At one time I was severely obese. I have since lost 140 pounds. I read about the health benefits of coconut oil over a year ago, and added the oil to my daily regimen. Within a week, I had more energy, and was feeling like a different person. I love Tropical Traditions Virgin Coconut Oil, it is the best I have tried, and I will continue to use this oil forever. The quality cannot be matched. Kelly – Lander, WY

Fats in History

Fats have always been a part of human nutrition. Rex Russell, M.D. writes:

It was 1944, and World War II was roaring. A young mother was wasting away with an infection diagnosed as tuberculosis. Antibiotics were unavailable. Her doctor prescribed (1) isolation, (2) bed rest, (3) exercise (eventually) and (4) a diet high in fat. Surprising, but true! High-fat diets were often recommended by the medical profession during those years. Before you scoff, you might want to know that this lady recovered. She is my mother, and she has stayed on this diet through the years. Presently she is enjoying her great-grandchildren”2

So while the experts claimed “fats are good” prior to World War II, now we hear just the opposite.

So what actually constituted a “high-fat” diet back in the 1800s until the 1940s? Basically butter, eggs, nuts and animal fats such as lard and beef tallow. Margarines, which were introduced in the 1860s, were butter substitutes made with animal fats such as lard and tallow or the saturated vegetable oils from coconut oil and palm oils. These high-fat diets, considered then to be healthy, were rich in saturated fats, today seen by many as the worst possible fat one can consume. However, drastically reducing saturated fats from the modern diet has not solved any health problems, and statistics show that obesity rates are at an all-time high. The low-fat advice is losing credibility.

Fats and oils are technically known as “lipids.” If a lipid is liquid at room temperature, it is called an “oil.” If it is solid, it is called a “fat.” Fats can be found in many food sources in nature: animal meats (such as tallow and lard), marine animals (fish oil), vegetables and fruits (such as olives, avocados, coconuts, etc.), nuts and seeds/legumes (soybeans, sesame seeds, peanuts, cashews, grape seeds, etc.), and whole grains (wheat, rice, etc. – must contain the bran and all components to benefit from all the oils present). A diet rich in natural foods will be a naturally high-fat diet! It is virtually impossible to eliminate fats from our diet. And we wouldn’t want to! Fats are an essential part of life. Without them, we could not survive.

Four vitamins—A. D, E, and K—are soluble in fat; fat carries fat-soluble vitamins. When fat is removed from a food, many of the fat-soluble compounds are also removed.
Fat also adds satiety to our meal—a feeling of having had enough to eat. Fat-free and low-fat foods are one of the reasons some people over-eat carbohydrates, which really packs on the pounds. They just don’t feel like they’ve had enough to eat, even when the volume has been more than enough.

I have been taking a tablespoon of coconut oil three times daily with meals. Taking the oil with my meals seems to give me a “full feeling” a lot faster. My sweet tooth has practically vanished—and this is from someone who should have bought stock in Hershey’s long ago! Ironically, facilitating weight loss was my main reason for trying the coconut oil diet, but with all the wonderful benefits I am experiencing, the weight loss aspect almost seems like an afterthought. About three days into the routine, I had an energy rush on a Saturday morning that kept me going until well after lunch. I can’t believe how much I got done that day! My mental state of mind seemed to be much sharper. I was able to focus on the tasks at hand without getting sidetracked. I was not exhausted at the end of running my errands, which included traipsing around a huge mall. It seemed like I was practically running, rather than the leisurely walking that was formerly my habit. In addition to my energy level, my mood has been very stable—no up and down mood swings—even with the onset of PMS! My husband commented yesterday on how soft and silky my skin felt, and I have not used any lotion since I started taking the oil.Theresa (Coconut Diet Forums)

Fats for Animal Feeds
One interesting way to study the role of fats and their affect on weight loss or weight gain is to study the animal feed industry. If ever there was a group of people with economic interest in weight gain, it is the livestock industry.

Back in the days when fat was “in,” the fatter the pig you could raise the better. Lard was a basic staple for cooking in the days of our forefathers. It was found that feeding pigs polyunsaturated fats (primarily soybean and corn oil) would put more fat on them. This is the reaction of the longer chain fatty acids found in vegetable oils, and is well documented in the scientific literature.

Today however, we’ve come full circle with our new low-fat mantra, and the consumer demand is now for low-fat meats. So how does one produce a leaner pork? Well according the Department of Animal Science of North Carolina State University, during the “finishing time” before slaughter, you stop feeding them polyunsaturated oils and start feeding them saturated fats.3 They used beef tallow in their experiment, which they found was a bit hard for the pigs to digest.

So some farmers are now actually starting to use coconut oil, a plant-based saturated fat, instead. So what are the fats found on the shelves of grocery stores today, that make up the majority of the US diet? Polyunsaturated fats: mostly soybean oil, which commonly is referred to as vegetable oil. These are the same fats that have been known to fatten livestock in the animal feed business. The saturated fats, which made up most of the fats in the diet of our forefathers, have been almost banned by modern nutrition advice. The result: lean pigs and obese people!!

Low-Carb Diets: Half the Story
Gary Taubes wrote a startling article in the New York Times in 2002 titled “What If it Were All a Big Fat Lie!” In it he stated:

The cause of obesity [is] precisely those refined carbohydrates at the base of the famous Food Guide Pyramid — the pasta, rice and bread — that we are told should be the staple of our healthy low-fat diet, and then add on the sugar or corn syrup in the soft drinks, fruit juices and sports drinks that we have taken to consuming in quantity if for no other reason than that they are fat free and so appear intrinsically healthy. While the low-fat-is-good-health dogma represents reality as we have come to know it, and the government has spent hundreds of millions of dollars in research trying to prove its worth, the low-carbohydrate message has been relegated to the realm of unscientific fantasy.

Over the past five years, however, there has been a subtle shift in the scientific consensus. It used to be that even considering the possibility of the alternative hypothesis, let alone researching it, was tantamount to quackery by association. Now a small but growing minority of establishment researchers have come to take seriously what the low-carb-diet doctors have been saying all along. Walter Willett, chairman of the department of nutrition at the Harvard School of Public Health, may be the most visible proponent of testing this heretic hypothesis. Willett is the de facto spokesman of the longest-running, most comprehensive diet and health studies ever performed, which have already cost upward of $100 million and include data on nearly 300,000 individuals. Those data, says Willett, clearly contradict the low-fat-is-good-health message ”and the idea that all fat is bad for you; the exclusive focus on adverse effects of fat may have contributed to the obesity epidemic.”4

This started the current low-carb tidal wave because people generally have found that it is true: if you cut out refined carbohydrates you will lose weight.

But while these new low-carb diets are now challenging the low-fat hypothesis, there still seems to be mass confusion as to which fats and oils are actually healthy, and which ones are not. And no wonder. Probably no other food group has been politicized more in American nutrition than fats. With all the books and literature written on the subject, and each one practically contradicting each other, there is really only one book written by a lipid expert with no commercial ties to anyone in the edible oil industry. That book is “Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils, and Cholesterol” by Dr. Mary Enig, a nutritionist/biochemist with her Ph.D. in Nutritional Sciences from the University of Maryland. Much of her work is featured in the Weston Price Foundation that studies traditional foods.

I just had to tell you that your product has changed my life. For the past ten years I have been fighting hypothyroidism. I have gained over sixty pounds and it seems that lately my doctor is increasing the dosage of my thyroid medication nearly every month. After doing a lot of research, I first learned that it is probably up to me to cure myself, with a high protein – low carb diet. I started my new eating routine about three weeks ago and about a week later, after reading an article in Woman’s World Magazine, I purchased a 32 ounce jar of Tropical Traditions Virgin Coconut Oil at a local nutrition store. I mix 2 tablespoons with a low-carb protein drink every morning and the energy I sustain throughout the day is amazing. I have also lost 11 pounds in 3 weeks and walking on my treadmill for 30 minutes every evening after work is almost effortless. Thank You for this wonderful product.Cheryl – Texas

Let’s face it. The low-fat dietary dictum is a multi-billion dollar industry built upon a foundation of sinking sand. Not only does the scientific research show that the polyunsaturated vegetable oils promote weight gain, it also shows that they are not good as an animal feed either. While they do promote weight gain in livestock, they do so at the expense of another essential fatty acid: conjugated linoleic acid (CLA). CLA is found primarily in beef and dairy products, and cannot be produced in the human body. Research has shown that animals grazed strictly on grass, their natural diet, can have levels of CLA hundreds of times higher than animals raised on grain feeds. Also, in a study done by the Department of Animal Science at Southern Illinois University in 2003, it was found that beef finished off on soybean oil directly reduced the amount of CLA produced by ruminant animals.5 What are the known benefits of CLA, now that we have almost lost it from our meat and dairy sources? Among its benefits are: it destroys cancer cells, it reduces tumors, and it promotes weight loss while increasing muscle growth.

So while many people are seeing weight loss on low-carb diets because they are cutting back on refined carbohydrates, many do not see weight loss because they are still lacking proper fats in their diet, and most of the popular low-carb diets are giving mixed messages about which fats are healthy and which ones are not. If you choose the wrong fat and consume large quantities of it, such as hydrogenated polyunsaturated fats full of trans fatty acids, not only will you not have much success in losing weight, you will probably develop a whole host of other health problems.

Flawed “Science”

When a dietary philosophy has been promoted as long as the current low-fat dogma has, and a multi-billion dollar industry feeds off it, we can expect it to die a slow death with much opposition, as America gets fatter and fatter because the popular media continues to propagate the low-fat myth. It is amazing to read new studies conducted that start with this myth as fact, and then construct their whole study to support it, never once questioning the “wisdom” behind the myth that is just accepted without question as fact.

In a study published by British Journal of Nutrition, entitled “Effects of including a ruminally protected lipid supplement in the diet on the fatty acid composition of beef muscle,” the abstract begins like this: “Enhancing the polyunsaturated fatty acid (PUFA) and decreasing the saturated fatty acid content of beef is an important target in terms of improving the nutritional value of this food for the consumer.” With this “truth” declared without any supporting evidence whatsoever, it goes on to show how one can increase the PUFA content of beef while decreasing the saturated fat content by feeding cows soybean, linseed and sunflower-seed oils.6 And because this entire generation has been brainwashed into believing saturated fats are bad and polyunsaturated fats are good, this is seen as positive!

But wait, it gets even worse. Have you noticed all the news lately about the epidemic of obesity among children? A study was published in 2003 by the Journal of the American Diet Association entitled “Soy-enhanced lunch acceptance by preschoolers.” The objective: “To evaluate acceptance of soy-enhanced compared with traditional menus by preschool children. Soy-enhanced foods were substituted on a traditional cycle menu, and the amount eaten, energy, and nutrient values for traditional and soy-enhanced lunches were compared.” The conclusion? “Soy-enhanced foods were successfully substituted for 23 traditional foods included in the cycle menus. Soy-enhanced foods tended to be higher in energy, protein, and iron. Traditional lunches tended to be higher in fat, saturated fat, and vitamin A.” Therefore “Preschool programs can substitute soy-enhanced for traditional foods, which will add variety to the diet without sacrificing taste, energy, or nutrient value.”6 Great! So since we start with the presupposition that saturated fats are bad and polyunsaturated fats are good, we can now design a study to “prove” we should be feeding preschoolers soy instead of “traditional foods.” And people continue to ask why children are so overweight today….. Other concerns about soy and children are not even addressed in this study, such as how large amounts of plant hormones (phyto-estrogens) in soy are equal to adult levels and can cause severe damage to the endocrine system of children.7

Traditional Fats are Best

So while we wait for the science to catch up with the truth, here is a better idea. Let’s go back and eat the traditional fats our forefathers and other traditional societies have eaten for hundreds and even thousands of years, and were known to be healthy. These fats are rich in saturated fats, and include healthy traditionally raised meat, dairy, and eggs. In tropical climates it includes coconut oil and palm oil. Coconut oil is unique in nature with medium chain fatty acids that are also found in human breast milk, with volumes of research showing that it leads to greater metabolism and weight loss.

Researchers now know that weight loss associated with coconut oil is related to the length of the fatty acid chains contained in coconut oil. Coconut oil contains what are called medium chain fatty acids, or medium chain triglycerides (MCTs for short). These medium chain fatty acids are different from the common longer chain fatty acids found in other plant-based oils. Most vegetable oils are composed of longer chain fatty acids, or triglycerides (LCTs). LCTs are typically stored in the body as fat, while MCTs are burned for energy. MCTs burn up quickly in the body.

Coconut oil is nature’s richest source of MCTs that increase metabolic rates and lead to weight loss. MCTs promote what is called thermogenesis. Thermogenesis increases the body’s metabolism, producing energy. Researchers in Japan have found that when you consume a food rich in MCTs such as coconut oil, the MCTs are absorbed and transported directly into the liver via the portal vein. They are metabolized rapidly by beta-oxidation, and they increase diet-induced thermogenesis.8 People in the animal feed business have known this truth for quite some time. If you feed animals vegetable oils, they put on weight and produce more fatty meat. If you feed them coconut oil, they will be very lean.

Another benefit of coconut consumption is it helps me control my blood sugar levels. Have you ever eaten any carb intensive food and had a sugar crash? Try eating some coconut oil along with the carb and it may prevent the sugar crash or at least mitigate them. I try to keep my blood sugar level steady all day and so have a nice level energy all day, and not ups and downs all day long. I use to always be a little chubby. (wonder why?) Eating coconut does help control the chubbiness. So the direct health benefits that I have experienced from coconut oil consumption is: increased thyroid function and the blessings that brings; eliminate yeast infections; and, it also helps me control blood sugar levels. I am sure the increased thyroid function and controlling the blood sugar accounts for not being chubby anymore and the stuff tastes good in food. – Phyllis (Coconut Diet Forums)

Scientific Studies on the Weight-Loss Effects of Coconut Oil’s MCTs

There are many studies proving this concept of thermogenesis and MCTs in the scientific literature. In 1989 a study was done in the Department of Pediatrics, Vanderbilt University, at Nashville TN. Ten male volunteers (ages 22 to 44) were overfed (150% of estimated energy requirement) liquid formula diets containing 40% of fat as either MCT or LCT. Each patient was studied for one week on each diet in a double-blind, crossover design. The results: “Our results demonstrate that excess dietary energy as MCT stimulates thermogenesis to a greater degree than does excess energy as LCT. This increased energy expenditure, most likely due to lipogenesis in the liver, provides evidence that excess energy derived from MCT is stored with a lesser efficiency than is excess energy derived from dietary LCT.”9

In another study conducted at the School of Dietetics and Human Nutrition, McGill University, Ste-Anne-de-Bellevue, Quebec, Canada, the effects of diets rich in medium-chain triglycerides (MCTs) or long-chain triglycerides (LCTs) on body composition, energy expenditure, substrate oxidation, subjective appetite, and ad libitum energy intake in overweight men was studied. Twenty-four healthy, overweight men with body mass indexes between 25 and 31 kg/m(2) consumed diets rich in MCT or LCT for 28 days each in a crossover randomized controlled trial. Their conclusion: “Consumption of a diet rich in MCTs results in greater loss of AT compared with LCTs, perhaps due to increased energy expenditure and fat oxidation observed with MCT intake. Thus, MCTs may be considered as agents that aid in the prevention of obesity or potentially stimulate weight loss.”10

Scientific studies have reported that the fatty acids from MCTs in coconut oil are not easily converted into stored triglycerides, and that MCTs cannot be readily used by the body to make larger fat molecules. One animal feeding study evaluated body weight and fat storage for three different diets–low-fat diet, high-fat diet containing long-chain triglycerides (LCTs), and a high-fat diet containing MCTs. All animals were fed the selected diets for a period of 44 days. At the end of that time, the low-fat diet group had stored an average of 0.47 grams of fat per day; the LCT group stored 0.48 grams/day, while the MCT group deposited only 0.19 grams of fat per day, a 60% reduction in the amount of fat stored. The authors conclude that “the change from a low-fat diet to a MCT-diet is attended by a decrease in the body weight gain.”11

This study points out two important facts: First, when MCTs are substituted for LCTs in the diet, the body is much less inclined to store fat. Second, when we eat sensibly, a diet containing MCTs is more effective than a low-fat diet at decreasing stored fat.

In a human study, researchers compared the metabolic effects of 400-calorie meals of MCTs and LCTs by measuring metabolic rates prior to and six hours following the test meals. The results showed that the MCT-containing meals caused an average 12 percent increase in basal metabolic rate as compared with a 4 percent increase with the LCT-containing meal. The authors concluded that replacing dietary fats with MCTs could “over long periods of time produce weight loss even in the absence of reduced [caloric] intake.”12

Coconut oil is nature’s richest source of MCTs. Not only do MCTs raise the body’s metabolism leading to weight loss, but they have special health-giving properties as well. The most predominant MCT in coconut oil, for example, is lauric acid. Lipid researcher Dr. Jon Kabara states “Never before in the history of man is it so important to emphasize the value of Lauric Oils. The medium-chain fats in coconut oil are similar to fats in mother’s milk and have similar nutriceutical effects. These health effects were recognized centuries ago in Ayurvedic medicine. Modern research has now found a common link between these two natural health products—-their fat or lipid content. The medium chain fatty acids and monoglycerides found primarily in coconut oil and mother’s milk have miraculous healing power.”13 Outside of a human mother’s breast milk, coconut oil is nature’s most abundant source of lauric acid and medium chain fatty acids.

I’ve been over 100lbs overweight for 5 years. I struggled with ear and sinus infections, headaches, fatigue, high blood pressure (never been diagnosed). Everything in life seemed like work. I was miserable emotionally, mentally and spiritually. Well I’ve been consuming about 3-5 tablespoons of coconut oil per day and I feel amazing! I get a slight cold, but never get the secondary infection and beat the fever in 24 hours! I sleep better and wake up with a smile on my face. I’m more flexible. And I feel more at peace with my body. My spiritual life has improved and I am ready to pursue my dream of being a Christian Counselor. This has marked a pivotal change in my entire life including my marriage. This may sound silly. But I gained weight subconsciously because I didn’t want to be noticed by men. And by eating better I have allowed myself to be freed from this bondage. I don’t know how much I’ve lost, and choose not to watch the scales. But my clothes fit better, my muscles are stronger and people have noticed the loss. And now, with coconut oil, I actually have hunger pains. Our society is so focused on lowering the appetite, but a healthy appetite is good! I’m now satisfied with less food and not bound by sugar imbalance hunger. Bridgette (Coconut Diet Forums)

Over the past 18 months I’ve lost 107 pounds, going from 316 to 209 and from 52 to 36 pants (19 pounds to go). I lost the weight following a low carb, no sugar or grain, high saturated fat and high protein diet and eliminating ALL soy products and ALL polyunsatured vegetable oils. I used about 2 or 3T of Virgin Coconut Oil daily. Chuck(Coconut Diet Forums)

Do All Lose Weight While Using Coconut Oil?

No. We have also had testimonies from people stating that they did not lose weight. Coconut oil is NOT a magic bullet that one can just add to their diet and sit back and watch the pounds melt away. Some people have actually done that, but most people will not see that happen. For one thing, we have had people report that they could not lose weight until they cut out all polyunsaturated fats from their diet.

Also, many people have reported that while they did not lose weight, or maybe even put on a few pounds, that somehow their clothes started fitting better. We have heard this many times. Apparently Virgin Coconut Oil does help some people build muscle mass while trimming fat, so that there may not be a net weight loss on the scales. Here is what one weight lifter, known as MG in the Coconut Diet Forums, reports:

Last year I was measured at 10.5% body fat. Last month, I hiked up my consumption [of Virgin Coconut Oil] from 4 tbsp /day to 6 tbsp/day. At the same time, I limited my carb intake at dinnertime. In a few weeks time, my bodyweight increased by about 4lbs. but body fat decreased to 9.6% – I did not change my workout intensity or frequency. My trainer is wondering what the heck am I taking (chest and thigh measurements increased). It blows ‘em away when I say that I take Virgin Coconut Oil straight up. MG

It’s VCO and low carbs. I feel better than I have in a long time, my temp is actually over 98 (not all the time, but it’s better than those 94.5 readings). I’m a believer and hope to stick with it! I haven’t seen a big weight loss, but my clothes fit better and I know adding an exercise program will impact the weight. Val – (Coconut Diet Forums)

A few years after we recorded these testimonials, a study conducted in 2009 and published in the journal “Lipids” confirmed that reducing “abdominal obesity” was a characteristic of virgin coconut oil. Their study showed that supplementation with 30 ml a day (about 6 teaspoons) reduced “waist circumferences.”14

About the authors: Unlike many people who write about coconut oil by simply reading about it, Brian and Marianita Shilhavy actually lived in a coconut producing area of the Philippines for several years. Marianita Jader Shilhavy grew up on a coconut plantation in the Philippines and in a culture that consumed significant amounts of coconut fat in their diet. She later went on to earn her degree in nutrition and worked as a nutritionist in the Philippines. Brian Shilhavy also lived in the Philippines for several years with Marianita and their 3 children observing firsthand the differences between the diet and health of the younger generation and those of Marianita’s parents’ generation still consuming a traditional diet. This led to years of studying Philippine nutrition and dietary patterns first hand while living in a rural farming community in the Philippines. They are authors of the best-selling book: Virgin Coconut Oil: How it has changed people’s lives and how it can change yours!

- See more at: http://healthimpactnews.com/2012/coconut-oil-and-weight-loss-facts-vs-fiction-what-you-need-to-know-about-coconut-oil-and-losing-weight/#sthash.9fqHP6b1.dpuf